Happy Thanksgiving Eve to my Easy Skinny Lifers out there!
As most of you may know from my Facebook posts, I absolutely adore homemade stuffing with my holiday meals. This recipe for Sausage Apple and Cranberry Stuffing is hands-down the best tasting side dish that I have ever prepared. Although I am typically a traditional purist with my stuffing preference, I was shocked to discover how much I loved the addition of apples and cranberries to this healthy mix. Last year, even some of our picky eaters proclaimed it was incredible.
I can’t wait to have it tomorrow! And I can’t wait to see the photos of what you are all eating out there, too.
Easy Skinny Sausage Apple and Cranberry Stuffing Recipe
- 2 loaves of 100% Whole Grain Bread
- 2 16-ounce packages of organic sausage
- 2 cups chopped onion
- 2 cups chopped celery
- 1 package fresh sage, leaves pulled/chopped
- 1 package fresh rosemary, pulled/chopped
- 1/2 package fresh thyme, tiny leaves pulled.
- 2 Granny Smith apples, cored and chopped
- 1 1/2 cups dried unsweetened pure cranberries
- 2/3 cup minced fresh parsley
- 1 container of 32 oz All Natural Turkey Stock, unsalted
- 4 tablespoons unsalted butter, melted
- Olive oil spray
- Two 9×13 pans (or 1/3 stuffed in turkey and 2/3 stuffed into one pan!)
Directions for the Day Before:
- Pull out bread from wrappers and lay out in the morning for a few hours to dry. Slice in cubes, including half of the crusts. Place in two large bowls.
- In large skillet, cook the sausage, breaking up into small ground pieces. Drain when partially done. Add onions and sauté until no sausage is completely cooked.
- Add the celery, sage, rosemary, and thyme. Cook, stirring for 2 minutes to blend flavors.
- Poor half of sausage mixture over bread in each bowl. Mix in chopped apples, dried cranberries, parsley. Drizzle in some turkey stock and mix lightly.
- Spray olive oil liberally into each 9×13 dish and transfer mixture. Cover and place overnight in frig.
Directions for Thanksgiving Day:
- Pull out stuffing from refrigerator 30 minutes in advance to bring to room temp. Pre-heat oven to 350 degrees.
- Pour all of the remaining turkey stock and mix to moisten thoroughly. Drizzle melted butter over the top and lightly fluff. Cover with foil.
- Cook for 30 minutes, then remove foil and mix lightly.
- Cook uncovered for about 20 more minutes.
Hints: The organic turkey sausage from Whole Foods works well, but local award-winning Chef Ken Upton and others recommended Jimmy Dean Sage Pork Sausage (!) as the best of all of the others tried. It does not fit our clean eating standards, but it is recommended by chefs for the taste.
More Hints: If stuffing the turkey cavity with 1/3 of it, do not add more turkey stock the day of cooking. The stuffing will get very moist from the bird. The separate pans need a LOT of moisture and stock, though!
Add Gravy: I love to use Whole Foods prepared fresh Turkey Gravy to compliment the stuffing and to add to my Thanksgiving turkey!
Vegetarians can easily substitute vegetable stock for the turkey stock, plus use tofu sausage.